Baking In Pink

Puffy cinnamon roll croissants! YUMMY and using store-bought frozen puff pastry also a QUICK treat – perfect for breakfast or brunch! Sure you could make them from scratch too – and I got the perfect recipe for you 🙂 By Amending my Sugar Free Butter Croissants  you can reduce the amount of sugar they have and make them perfectly flaky by using real butter! When it comes to […]

Light, fruity and none too sweet passion fruit raspberry muffins! They are FAST and SIMPLE to make – from scratch to breakfast table in just 30 minutes! Passion fruit gives these muffins little tartness, a nice yellow hue and crunchy bits from the black seeds. Whereas raspberries are the blushing juicy chunks bursting in flavour! These muffins are delightful treat from breakfast/brunch or a snack on […]

Hope you aren’t exhausted of heart themed baking, as I got one more for you 😮 .This isn’t a sweet one though and it uses a store bought pastry dough with only a couple other ingredients. Certainly you can make into any other shape – I just recently got a heart shaped pastry press and had to give this a try. If you make them without […]

Back to basics, crepes – the thinner and lighter version of pancakes. I actually make all my crepes batters sugar free but added some chocolate flavour in these by using unsweetened cocoa powder. They taste delicious with whipped cream flavoured with vanilla bean and sweetened with spoonful of granulated stevia, served with raspberries. Now let me tell you about this amazing crepes pan I recently got […]

 When I made bread cones for the first time last month I came up with the idea of using carrots wrapped in aluminium foil as the cone mould. We loved the result side dish of roasted carrots so I used them again, only this time I glazed them with honey and olive oil mixture and seasoned with crushed black pepper and sea salt. Filled with salad […]

Pop Pop Poppy Seed Parmesan Bagels! They are soft inside, have solid chewy crust and crispy bottom – pretty much the definition of a perfect bagel, right? Parmesan with it’s sharp, complex taste brings flavour and they get nice texture from poppy seeds. These cheesy bagels are delicious on their own when eaten warm, or cut them open and use your favourite fillings.

Not an usual filling combination for bourekas but asparagus and parmesan work beautifully in these stuffed pastries. They are best served warm, on their own or with fresh crushed tomatoes with some garlic and pinch of salt and pepper.

A delicious way to rise up and shine, healthier pancakes stacked up with yogurt cream cheese and Canadian maple syrup. Made with ground almonds, coconut flour and flaxseed it’s completely wheat free and allover healthier option compared to wheat pancakes. Oh, and did I mention it’s free of refined sugars! I used 100% maple syrup, you can scroll down to see the pretty maple leaf […]

Back to brunch menu from two weeks ago, here’s the delicious quiche with asparagus and mushrooms.

Vibrant colour and flavour combo, the undeniable couple in baking: Blueberry & Lemon. The crumb coating has a hint of cinnamon to elevate the flavours. Not only do the adorable hard muffin cases look good, they do also make it easy to bake a bigger batch at time as you aren’t depending on your muffin trays. They may get a bit hard when rewarmed and therefore […]

This week I had the honour of preparing a wedding day brunch to one my closest friends. Keeping busy with baking I did not manage to take as many pictures as usually but luckily got some shots of these softies to share with you. Best served warm with butter, cheese and vegetables. If your do not have a mixer with a dough hook – you can knead […]

Frittata is a wonderful dish, you can make one quick and simple with almost anything as long as you got eggs to cover it all to keep your crustless quiche together. Making a frittata can also be a great way of using dinner leftovers especially potatoes, rice and pasta. And why not meat as well? I guess you could do a nice bacon and eggs breakfast […]

Sugar free strawberry mousse with enhanced flavour achieved with tiny, barely noticeable lemon jelly crystals over a dense and crumbly but not dry, almond and cocoa base. You can substitute butter in the base but use minimum 30% fat cream in the mousse, I would not try making a light version of this cake. To lower the amount of carbs use only almond flour.

I really don’t know why it’s called Boston Cake and after a brief search failed to find some history online. Anyway what I do know, is that in Scandinavia cinnamon buns baked in a cake tin are called Boston Cake or Bostoncake. You bake it with as many buns as many people you want to serve, so everyone gets their own bun. It’s often served with […]

Spinach has a flavor I find hard to describe, let’s say it’s a strong green flavor that goes well with salty cheeses. Halloumi is a mild salty Cypriot cheese, there are some versions that taste saltier than other, yet less salty than feta, that I usually use in spinach quiche. Although I prefer halloumi paired with mint leaves it’s nice with spinach leaves too, especially […]

What’s better than warm home made breakfast buns? If you ask me, wholesome carrot buns fresh from the oven. This time I did use some plain flour too, so they aren’t 100% whole wheat but still wholesome 🙂

Fun from the morning, such an easy way to make a simple pancake look cute.  I started off with pan too hot and my first kitties got too dark as you can see from the 3rd picture, then I lowered the heat and extended the cooking time to keep the contrast between the batters, still all cooked through.